Name: Tofu Eggs Benedict
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Ingredients: 396 g firm tofu (firm or medium); 0.25 cup nutritional yeast; 1 tsp garlic powder; 0.5 tsp salt; 0.5 tsp black pepper (or less); 0.125 tsp black salt or kala nemek (optional); 4 tbsp tahini; 1 medium lemon (Juice of 1); 2 tbsp nutritional yeast; 0.5 tsp salt; 0.125 tsp black salt or kala nemek (optional); 0.25 tsp turmeric (for color, optional); null null English muffins or gluten-free tortillas/wraps; null null spinach; null null tomato; null null avocado; null null fresh herbs

Instructions

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1

Preheat oven to 205°C. Drain firm tofu (396 g).
2

Slice firm tofu (396 g) into 0.5 inch thick pieces, any shape desired.
3

Combine nutritional yeast (0.25 cup), garlic powder (1 tsp), salt (0.5 tsp), black pepper (0.5 tsp), and black salt or kala nemek (0.125 tsp) on a plate. Dredge [firm tofu] slices in the spice mix.
4

Place [tofu] on a silicone mat-lined baking tray. Bake for 25 minutes, flipping halfway.
5

While [tofu] bakes, combine tahini (4 tbsp), [juice of 1 medium lemon], nutritional yeast (2 tbsp), salt (0.5 tsp), black salt or kala nemek (0.125 tsp), and turmeric (0.25 tsp) in a bowl. Mix until smooth, adding [water] if too thick.
6

Toast [english muffins or gluten-free tortillas/wraps]. Assemble by layering [spinach], [tomato], [tofu], [avocado], and [hollandaise sauce] on toasted base. Serve warm.
7

Alternatively, wrap all ingredients in a [gluten-free tortillas/wraps] for a portable meal.
8

Refrigerate leftover [tofu] and [hollandaise sauce] separately. Reheat [tofu] in air fryer/microwave, and [hollandaise sauce] on stove/microwave.